Add a treasure to eliminate carcinogens when pickling vegetables

In winter, many families like to make pickles from some vegetables, which not only taste good but can also be stored for a long time. However, one thing we must be aware of when eating delicious pickled vegetables is that they are prone to produce carcinogens. So how should we make pickled vegetables better? Here is a way to add a treasure to pickle vegetables to eliminate carcinogens!

Also note that

The concentration of pickled brine should not be lower than 12%. The pickling time should not be less than 8 days, but should not be too long to avoid spoilage of the pickled vegetables. It is not recommended to take the food out and eat it fresh after a short pickling time.

Fresh vegetables all contain a substance called nitrate. If the pickling time is not enough, the nitrate in the vegetables will be converted into nitrite by bacteria. If people consume too much of this type of pickled vegetables, they will experience a series of poisoning symptoms such as dizziness, vertigo, shortness of breath, and chest tightness.

In daily life, people often pickle Chinese cabbage, Chinese cabbage, etc.

Add appropriate amounts of chili, garlic, and peppercorns as seasonings to change the flavor of the dish, making it taste fresh and refreshing with a unique flavor. Now that the weather is getting cooler, it's a good time to pickle vegetables. Although pickled vegetables are delicious, the nitrosamines in them are one of the "culprits" that cause digestive system cancer.

So, how to prevent pickled vegetables from producing carcinogens? You can add vitamin C tablets while pickling the vegetables. Since vitamin C can prevent the synthesis of nitrite, it also reduces the nitrite content. As early as 1978, the National Cancer Institute of the United States officially announced that vitamin C has a preventive effect on cancer. Foreign studies have shown

"That is, add 400 mg of vitamin C to each kilogram of pickled vegetables.

At this time, the blocking rate of nitrite producing nitrosamines under the action of gastric bacteria is 75.9%. "It is recommended to add an appropriate amount of vitamin C during the pickling process, which is indeed a good way to solve the problem of carcinogens in pickled vegetables.

In addition, it should be noted that the concentration of pickled brine should not be lower than 12%, and the pickling time should not be less than 8 days, but should not be too long to avoid the pickles from spoiling. It is not recommended to take the food out and eat it fresh after a short pickling time. Fresh vegetables all contain a substance called nitrate. If the pickling time is not enough, the nitrate in the vegetables will be converted into nitrite by bacteria. If people consume too much of this type of pickled vegetables, they will experience a series of poisoning symptoms such as dizziness, vertigo, shortness of breath, and chest tightness.